| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Appetizers |
4 |
Servings |
INGREDIENTS
| 3 |
|
Pork Brains |
| 2 |
T |
Oil |
| 4 |
oz |
Ground Pork |
| 2 |
c |
Soup Stock |
| 1 |
T |
Cornstarch Paste |
| 2 |
T |
Chili Nam Yuey |
| 1 |
t |
Ginger, minced |
| 1/2 |
t |
Soy Sauce |
| 1 |
t |
Shao Hsing Wine |
| 1/2 |
t |
Sesame Oil |
| 1 |
t |
Pepper, ground |
| 1 |
t |
Spring Onion, minced |
INSTRUCTIONS
Cook pork brains in boiling water till done. Remove membrane and
tissue. Cut into long, thin slices. Heat oil in a wok. Stir-fry ground
pork with Chili Nam Yuey and minced ginger till the ground pork turns
crispy. Add stock, pork brains, soy sauce and wine. Simmer over a low
flame till there's almost no liquid. Add cornstarch paste and remove
from heat. Garnish with sesame oil, ground pepper and minced spring
onions. Enjoy! You can use beef brains instead of pork brains. There
is no mention of whether you should use ground beef or pork if you use
beef brains. From The Chinese Regional Cuisine Series, Szechuan
Cooking. Posted by James Lor. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip
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